Chilli Cheese Paratha Recipe Whiskaffair

on Aug 05, 2022, Updated Oct 27, 2023 Here are some more paratha recipes that you may like: Aloo Paratha, Gobi Paratha, Broccoli Paratha, and Methi Paratha.

About Chilli Cheese Paratha

Chilli Cheese Paratha is an Indian unleavened whole wheat bread stuffed with a spicy and cheesy filling prepared with cheese, green chilies, red pepper flakes, and cilantro. Flaky and crisp on the outside and soft and cheesy on the inside, this Chilli and Cheese Paratha is super easy to make and requires only a few simple ingredients. Serve it for breakfast, lunch, teatime snack, or dinner with a bowl of yogurt and pickle. It is also great for packing lunch boxes.

Storage Suggestions

I recommend serving it right out of the pan – crisp, flaky, and hot.

For The Stuffing

This requires just four ingredients: green chilies, red pepper flakes, shredded cheese, and cilantro (fresh coriander leaves). You can use cheddar cheese or Amul processed cheese to make this recipe. Adjust the chilies according to your taste. Add water (approx ½ cup) little by little and knead to make a soft dough. The dough should be slightly tighter than the roti dough. The exact amount of water required to knead the dough depends on the quality of the flour. The best way is to keep adding little by little until the dough comes together. Knead the dough for 2-3 minutes until it becomes very smooth. Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes. Take one dough ball and roll it to make a round. Keep the remaining balls covered with a cloth. Dust the ball with some dry flour and roll it to make a 5-inch round. Sprinkle ¼ teaspoon of finely chopped green chilies and ¼ teaspoon of red pepper flakes all over. Sprinkle 50 g (2-3 tbsp) of shredded cheese all over the paratha. Now sprinkle 1 teaspoon of chopped cilantro. Now cut the paratha using a sharp knife from the center to one side. Pick up the edge of the cut side and fold it over the round to make a 2-inch triangle. Fold over 3 more times and seal the edges using your fingers. Now dust the triangle with some dry flour and roll gently to make a 6-inch triangular paratha. Keep the edges of the paratha thinner than the center. Once the griddle is hot, transfer the paratha to the hot griddle. Cook until brown spots appear at the bottom of the paratha. Flip and cook for 20-30 seconds. Brush 1 teaspoon ghee or oil over the paratha and flip it again. Apply another teaspoon of oil or ghee on the other side as well. Cook the paratha until it is nicely browned. Keep pressing using the back of a flat ladle, especially at the corners. Serve hot. Make all the parathas in the same manner. The griddle gets blackened after cooking a few parathas. Wipe it regularly with paper tissues. Leftovers can be stored in the refrigerator for 2-3 days, covered in foil. Reheat on a pan until nice and hot before serving. If you are prepping ahead of time, you can also half-cook the paratha and store it in the fridge covered in foil. Cook it fully using ghee or oil before serving. You can also freeze cooked or half-cooked paratha. Let them cool down fully, place parchment paper between each paratha, and store them in freezer-safe ziplock bags or air-tight containers. Before serving, directly place the frozen paratha on the griddle and cook properly using ghee or oil.